The Holiday Rib Roast - Never too Early!
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The Holiday Rib Roast - Never too Early!
| Wed, 11-21-2012 - 11:48am |
Hi All,
I'm curious first to know how many of you do something other than the traditional turkey or ham at Christmas? Each year I learn a lot prowling around online and starting discussions like this.
As a retired butcher, my interest in holiday centerpieces is still very much alive, and I've written a number of articles on these for my website MeatShop101.com. I've also added a pretty detailed writeup on the Beef Standing Rib Roast and cooking methods. Feel free to visit and let me know what you think!
All the Best & Happy Holidays!
E Turner - Meatshop101
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~Misty~
During my years as a restauranteur, I became the queen of non-traditional. In catering and holiday menus, it seemed like we cooked the turkey-ham-yams-dressing-cranberry things from just after Halloween until January, then it showed back up AGAIN at Easter. So at home, NO WAY. It was build your own Taco bar, a shrimp and crab boil, a Chateau Briand, a beef Wellington, duck l'orange, giant homemade eggrolls with hot and sour soup, lobster, moo goo gai pan with a tempura pot, enchiladas and mexican rice and frijoles, venison steaks, lasagna, wedding soup....
Actually the Pilgrims ate lobster and rabbit at the first Thanksgiving. I think the reason we go to ham and turkey for holidays is that we feel comfortable with big cuts for big gatherings.